MUSHROOM GALETTE

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Thanks for stopping in.

I have a great vegetarian recipe for you today. But, like me, you sure don’t have to be a vegetarian to love this Mushroom Galette.  My meat lovin’ husband even loves this dish. I prepare this recipe as a main course and serve it with a tossed green salad on the side.  But, it also makes a great appetizer course.  It is made with a combination Portobello and Shitake mushrooms and it has a great earthy, hearty quality to it.  The addition of red wine gives it a wonderful savory flavor.  I adapted this delicious recipe from Lela Rose’s Go-To Entertaining Recipe published on The New Potato.

So, here’s how you make it.Lets get started by preparing the dough.  This is a versatile dough recipe that can be used with a variety of savory fillings, not simply the mushroom filling I’m making today.

First, add 1-1/2 cups flour to a medium size bowl.  To that add 1/2 teaspoon of salt.

Next, cube one stick + 2 tablespoons of butter, equaling a total of 10 tablespoons butter.

Toss the butter in the bowl with the flour.  Then using a pastry blender or a fork, cut the butter into the flour until it you achieve a corse texture.

The next step is to add 5 tablespoons of ice-cold-water to the flour.  Do this tablespoon by tablespoon, mixing with a fork between each addition of water. After all of the water has been blended into the flour mixture, gather the dough up with your hands…

and form it into a ball.

Wrap the dough in plastic wrap and place it in the refrigerator to cool while you prepare the mushroom filling.  Start by melting 3 tablespoons of butter and 2 tablespoons of extra virgin olive oil in a large frying pan over medium heat.

For this recipe you will need a total of 6 cups of mushrooms.  I purchased a package each of portobello and shitake mushrooms.

Clean the mushrooms and slice them up.

Next you’ll need two large shallots.

Peel and dice the shallots and add them to the frying pan.  Sauté the shallots until they are tender and translucent.

Dice 5 green onions, white and green parts.

Add the mushrooms to the frying pan along with the diced green onions.  Season with kosher salt and course ground pepper to taste.  Sauté until the mushrooms are soft, about 10 minutes.

At this point pour in 1/4 cup of red wine.  I use whatever full bodied red I happen to have open.

Continue cooking until most of the moisture has evaporated.

Now add 1/2 cup heavy cream.

Cook, stirring over low heat for few minutes to reduce the cream.  Remove the pan from the heat and set it aside to cool to room temperature.

Now, go grab your ball of dough from the fridge and while you’re at it, go preheat your oven to 400º F.   Place a large piece of parchment paper on a flat surface. Flour it lightly and using a rolling pin, roll the dough into a circle.  This is done by alternating the direction of the rolling pin.  Roll in one direction, make a 90º turn and roll in that direction.  Repeat this process until you have a circle of dough that’s about 1/4″ thick.

It does not have to be a perfect circle.  In fact, less perfect is preferred.  Pick up the parchment paper and transfer the dough to a large sheet pan.

Pour the mushroom filling into the middle of the rolled out dough, leaving a 3 inch border of dough.

Next you will need 3 or 4 leaves of fresh sage.  I love sage and it is a perfect flavor enhancer and compliments the mushrooms perfectly.  Dice the fresh sage and sprinkle it liberally over the mushroom mixture.  Reserve some sage to use as a garnish later.

Now, fold a flap of dough up and over the mushrooms and repeat the process until you have enveloped the mushrooms and formed your Galette.

Now, cover the Galette with plastic wrap and place it back in the fridge for at least 20 minutes to allow the butter in the dough to firm back up.  This is an important process to achieve a nice flaky dough once it is baked.

When you are ready to bake your Galette, remove it from the fridge, discard the plastic wrap and place the Galette into your preheated oven.  Bake for 45 minutes until the Galette is a beautiful, golden brown.

Garnish with the reserved fresh sage, slice and serve.

So there you have it:  a delicious Mushroom Galette.

ENJOY!

 

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